Chocolate Protein Pancakes

These delicious chocolate protein pancakes are made with oat flour and contain Greek yogurt, whole milk, and eggs for extra protein. They certainly don't skimp on rich, chocolate flavor. For double the chocolate pleasure, add chocolate chips, and top with our homemade chocolate pancake syrup!

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 308kcal

Author: Sandra

Ingredients

¾ cup whole milk
2 teaspoons lemon juice
1½ cup rolled oats Be sure to use rolled oats and not quick cooking or steel cut oats.
¼ cup unsweetened cocoa powder We highly recommend Dutch processed cocoa powder. The Dutch process removes some of the bitterness inherent in cocoa powder.
3 teaspoons baking powder Double acting.
¼ teaspoon salt
⅓ cup granulated sugar This might seem like a bit much, but it helps to cut down on some of the bitterness of the cocoa. If you are concerned about too much sugar, we suggest substituting Swerve sugar replacement in 1 to 1 ratio.
1 cup Greek yogurt You can use either plain or vanilla.
2 large eggs Divided. Separate the yolks from the whites.
1 teaspoon vanilla extract
2 teaspoons unsalted butter Melted and cooled.

Instructions

Add lemon juice to milk. Stir to combine. Set aside.
¾ cup whole milk, 2 teaspoons lemon juice
Add rolled oats to a blender or food processor. Blend or process until oats are ground into a flour. Add to a large bowl.
1½ cup rolled oats
Whisk in cocoa powder, baking powder, and salt. Set aside.
¼ cup unsweetened cocoa powder, 3 teaspoons baking powder, ¼ teaspoon salt
Add milk, yogurt, egg yolks, sugar, vanilla extract, and butter to a blender or medium bowl. Blend or mix with an electric mixer on low speed until frothy.
⅓ cup granulated sugar, 1 cup Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons unsalted butter
Pour wet ingredients into dry ingredients and stir until no dry ingredient streaks remain. Stir in egg whites until incorporated. Set aside to rest at least five minutes.
2 large eggs
In the meantime, heat a griddle or large skillet to medium heat. Melt some butter over the hot surface and add about ¼ cup of batter to the surface. Repeat until there is no more room on the cooking surface. Cook pancakes until bubbles form and pop on the surface, about 4-5 minutes. Then flip and cook about 4 minutes longer. Remove pancakes to a plate or baking sheet. Repeat this step until the batter is gone.

Notes

Be sure to separate the eggs and thoroughly stir the whites in at the end. Because of the density of the oat flour, these pancakes don't want to fluff up as nicely as pancakes made with regular all-purpose flour. After many tries, I discovered that separating the eggs helps to solve this problem.
Before cooking, allow the batter to rest for at least 5 minutes to give the baking powder plenty of time to activate.

Nutrition